A great Philly cheesesteak sandwich starts with ultra-thinly sliced beef While some restaurants have meat slicers to achieve perfect thin slices, you can easily shave steak at home too. This guide covers multiple techniques for shaving beef as well as how to choose the right cut of meat
Why Properly Shaved Meat Matters
The thin slices of meat are what make cheesesteak sandwiches so delicious Thin slices cook quickly when griddled and deliver a tender, melt-in-your-mouth texture Thick steak slices can be chewy and hard to eat on a sandwich.
Uniformly thin slices also cook evenly. Irregular thick and thin pieces will cook at different rates, leaving some meat underdone and other parts overcooked.
Best Cuts of Beef for Cheesesteaks
While you can use different cuts of beef, these two are ideal for cheesesteaks:
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Ribeye – This well-marbled steak has the best flavor. The fat keeps it tender when cooked.
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Top Sirloin – Also called top round, it’s very lean yet stays tender when sliced thin.
Flank, skirt and other steaks can also be used but have more risk of drying out. Always slice against the grain for tenderness.
Shave Steak By Hand with a Knife
With some skill, you can manually slice raw steak thin at home. Here’s how:
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Partially freeze steak 30 mins – 1 hour until firm but not fully frozen.
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Use a very sharp thin-blade knife. Hold steak firmly and slice across grain.
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Cut into 1/8 inch slices as evenly as possible. Watch your fingers!
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It takes practice, so go slowly. Imperfect slices will still taste great!
Use a Mandoline For Consistent Slices
A manual mandoline makes slicing steak for cheesesteaks easy. It has an adjustable blade to customize thickness.
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Partially freeze steak first so it’s firm for clean cuts.
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Adjust blade close to 1/8 inch and lock into place.
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Hold steak flat and slice down mandoline in even strokes.
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Watch fingers! Use guard or gloves to protect from blade.
Use a Food Processor or Meat Slicer
Electric appliances give perfect results with no effort. Most food processors have slicing discs. Or invest in a standalone meat slicer.
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For food processors, use the slicing disc with about 1/8 inch thickness set.
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For meat slicers, set blade close to 1/8 inch slice thickness.
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Partially frozen steak ensures clean, even cuts. Simply drop meat in chute.
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Hold meat gently as appliance slices it – don’t push hard.
Extra Tips for Shaving Steak
Follow these tips for beautiful shaved steak ready for cheesesteaks:
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Always slice against the grain – this cuts through muscle fibers for tenderness.
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Trim off excess fat and silver skin before slicing for clean cuts.
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Slice with meat grain parallel to the blade – don’t slice at an angle.
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Resist temptation to slice all the way through – leave a thin “hinge” to keep steak together.
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If freezing meat, wrap well in plastic wrap to prevent freezer burn.
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Chill sliced steak in fridge until ready to cook for food safety.
Frequently Asked Questions
What cut of steak is best for cheesesteak? Ribeye or top sirloin are ideal. Well-marbled ribeye has the best flavor while lean sirloin stays tender when thin.
Is it OK to use frozen steak? Yes, partially freezing steak makes slicing significantly easier whether using a knife, mandoline or electric slicer.
How thick should I slice steak for cheesesteak? Around 1/8 inch is ideal, like thick deli meat. Slice as evenly as possible for even cooking.
Can I use pre-sliced steak from the store? You can, but the slices are often too thick. It’s better to slice your own steak thinner at home.
Master the Art of Shaved Steak
With the right technique, you can achieve deliciously thin steak at home to make epic cheesesteaks. Careful slicing leads to tender meat that melts in your mouth on a hoagie roll.